Popular - Dessert
This candy is good any time of the year but it's especially festive at Christmas! Vanilla, lemon or walnut extract can be easily substituted for almond to add a little variety to your candies.
Servings: 32 Yield: 2 pounds
Stained Glass Candy I
1 cup water
3 ½ cups white sugar
1 ½ cups light corn syrup
1 tablespoon almond extract
1 tablespoon red food coloring
Dessert Step 1 Lightly grease one 12x18 inch or larger baking sheet. Step 2 In a large heavy saucepan combine the water sugar and corn syrup. Heat over high stirring constantly with a heat resistant spoon until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat. Step 3 When bubbling has ceased stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator crack into pieces and enjoy!
Servings Per Recipe:32 Calories: 129.3 % Daily Value * Carbohydrates: 33.7g 11% Sugars: 26g Calcium: 2.2mg Magnesium: 0.2mg Potassium: 0.6mg Sodium: 9.6mg Calories From Fat: 0.1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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